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Wednesday, April 6, 2016

BARBECUE CHICKEN PASTRY [CHICKEN SIEW PAU]

Thanks to Joyce of Kitchen Flavoursfor sharing this recipe from Alex Goh's book 'Irresistible Pastry'.

Had kept this recipe for sometime and finally got down to make these siew paus. The reason that took me so long to make them is the fat content in the pastry but I didn't regret giving it a try now cos' the pastry is really flaky and the sweetness blends well with the slightly savoury chicken filling.

You can actually make the pastry into any shape that you feel comfortable. I started pleating the pastry but find that some opened up cos' the dough is quite stiff and hard to hold its shape. I tried the roll shape and it is much easier.

Welcome To This New Blog

Here I share simple, easy and tested food recipes that are tasty, delicious yet healthy. Ideas, tips and information on cooking/baking and general matters on life experiences and healthy living etc. Feel free to e-mail.